The tradition of Somerset Caerphilly began in the late 1800s, it represented a quicker-ripening alternative to the region’s native Cheddar a valuable asset given that Cheddar could take as much as a year to be ready for sale.

Made with pasteurised cows milk and traditional rennet and aged for 3-4 months, Duckett’s aged Caerphilly made by Westcombe Dairy, based in Somerset, has a lovely fresh taste with a clean lactic tang, followed by bright flavours of fresh grass, raw mushroom and citrus, with a firm, yet soft and springy texture.